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Influence of multiple freezing/thawing cycles on a structural, rheological, and textural profile of fermented and unfermented corn dough
In the current study, the impact of fermentation and freezing/thawing treatment on corn flour was studied. Fermentation revealed an increase (12%) in amylose content, while freezing reflected a loss of amylose. The results of scanning electron microscope (SEM) revealed more grooves, indentations, an...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848845/ https://www.ncbi.nlm.nih.gov/pubmed/31762998 http://dx.doi.org/10.1002/fsn3.1193 |